Cherry Berry Vanilla Almond Granola

DFTSI Cherry Berry Granola_1095

You can customize this granola according to your preferences by adding in any sort of dried fruit or using different nuts in the recipe. I stumbled upon this gluten free recipe by Michelle Palin ~ My Gluten-free Kitchen and it soon became my favorite.
I recently made 12 batches of it to include in Valentines Day Care Packages sent to our graduated NCL Ticktockers that are away at college.  Enjoy!

INGREDIENTS

  • 4 cups gluten-free oats (rolled or old-fashioned, NOT instant)
  • 1 cup sliced almonds
  • 1/3 cup brown sugar, packed
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/3 cup unrefined coconut oil (or melted unsalted butter or oil of your choice)
  • 1/4 cup honey
  • 2 Tbsp. sugar
  • 4 tsp. pure vanilla extract
  • 1/2 cup unsweetened coconut – optional (I like wide sliced coconut from Sprouts)
  • 1/2 cup dried fruit – optional (I like Dried Berry Medley from Trader Joe’s)

DIRECTIONS

  1. Preheat oven to 300°.
  2. Line a jelly roll pan (about 10.5″x15.5″) with parchment paper, or spray with nonstick cooking spray.DFTSI Cherry Berry Granola_1078
  3. In a large bowl, use a spatula to stir together oats, almonds, brown sugar, salt, and cinnamon.DFTSI Cherry Berry Granola_1073
  4. In a small saucepan over medium heat, combine the butter or oil, honey and sugar. Bring to a simmer over medium heat stirring constantly with a whisk to get the sugar to dissolve and the mixture to come together. Once it comes together and simmers about 30 seconds, remove from heat. Whisk in the pure vanilla extract.
  5. Pour the hot liquid mixture over the oat mixture in the bowl. Stir well with a large spatula or wooden spoon. Spread granola on prepared jelly roll pan. Bake at 300° until golden brown, about 25-30 minutes. Once or twice during the baking time, pull out and stir well and put back in for the remainder of the baking.DFTSI Cherry Berry Granola_1054
  6. Transfer pan to a rack; If you want to add in dried fruit, add it now. Cool granola completely. If you want smaller chunks, stir several times while it cools so that it doesn’t harden into large chunks. If you want to add in mini chocolate chips, add them now after it has cooled completely.DFTSI Cherry Berry Granola_1089-1
  7. When cooled, use your hands to break apart to the size you want and store in an airtight container.

by Michelle Palin ~ My Gluten-free Kitchen

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Chocolate Peanut Butter Crunch Pear Snack Bites

DFTSI Chocolate Peanut Butter Crunch Pear Bites_6428Sometimes you just need something sweet and crunchy. It’s tempting to reach for something pre-packaged that’s easy and tasty but makes you feel guilty right after you put it in your mouth.  Not these.  They are crunchy and satisfying while also being high in nutrition Get your snack fix with this easy to prepare treat that you can feel good about.

Preparation: 5 minutes
Servings:  2
Ingredients: 4
Calories: 200/serving

Ingredients

1 medium pear
4 Tablespoons  PB2 (Powdered Peanut Butter)
2 Tablespoons water
2 Tablespoons mini chocolate chips
2 Tablespoons shredded coconut (I like it toasted)

Preparation

In a small bowl, mix PB2 with 2 Tablespoons of water.

Slice the pear into 8 -10 wedeges

Spread peanut butter mixture thinly onto pear wedges and place on either a serving platter or 2 individual salad plates.

Sprinkle with coconut and chocolate chips. Enjoy!

 

Grilled Artichoke Frittata Squares

Grilled Artichoke Frittata Squares

Yield:   16 frittata squares
Cook Time:   35-40 minutes
These tasty protein-rich appetizers are delicious served fresh and hot from the oven but are also great served cooled, or after having chilled in the fridge. They also make a great on-the-go quick breakfast treat for those rushed mornings when made the night before.

Ingredients

  • 1 12 oz. jar Trade Joe’s grilled marinated artichoke hearts, chopped (approx. 1 cup) -Don’t forget to reserve the liquid
  • 3-4 green onions, diced
  • 1 garlic clove, minced
  • 4 eggs
  • 8 crispy crackers, (I like Ritz toasted original crackers) crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/4 cups of your favorite cheese, shredded (I use sharp cheddar cheese – approximately 8 oz.)
  • 2 tablespoons chopped fresh Italian parsley plus a sprig for garnish

Directions

Preheat over to 350 degrees.  Pour 1/4 cup of artichoke marinade into a skillet and set aside. Chop artichoke hearts into roughly 1/2-inch-sized pieces and set aside. Heat marinade in skillet and add onions and garlic. Sauté until onions are tender (about 3-4 minutes). Remove from heat.

In a large mixing bowl, whisk eggs until thoroughly beaten. Add crumbled crackers, salt and pepper, cheese, parsley, artichoke mixture and stir to combine.  Pour mixture into a 8×8-inch baking pan prepared with nonstick cooking spray). Bake at 350 degrees for 35-40 minutes or until set and very slightly browned on top. Allow to cool in pan, then cut into 16 bite-size squares.

Potatoes with Rosemary Mushrooms and Shallots

Ingredients

  • 5 oz  Mushrooms (combination of Cremini and Oyster are yummy)
  • 1 -2  sprigs of fresh Rosemary
  • 3/4 lb Russet potato
  • 1 Shallot
  • olive oil

Directions

Continue reading

Wild Mushroom and Thyme Frittata

Mushroom and Thyme Frittata
Wild Mushroom and Thyme Frittata

Ingedients

  • 2 tablespoons unsalted butter (plus a little for the dish)
  • 8 oz. Morel or Baby Bella mushrooms sliced
  • 1 ½ cup Havarti cheese shredded
  • ½ cup whipping cream
  • ½ teaspoon dry mustard
  • ¼- ½ teaspoon chopped fresh thyme leaves (Use only half as much if using  dried thyme instead of fresh)
  • 7-8 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

 

Preparation

Preheat oven to 325 degrees.

In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.

Butter a 10 inch quiche pan and sprinkle cheese in the bottom.

In a small bowl, mix cream, mustard, thyme, salt and pepper.

Pour just half of the cream mixture over the cheese.

Top with mushrooms and eggs. Pour remaining cream mixture over the top.

Bake until eggs are set, about 35 minutes.

Serves eight.

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Artichoke Cheese and Rosemary Frittata

artichoke rosemary and cheese  fritatta

Artichoke Cheese and Rosemary Frittata

¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
Jack)
4 eggs
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)

Directions: Continue reading

Basil Artichoke and Sundried Tomato Frittata

Basil Artichoke and Sundried Tomato Frittata

Basil, Artichoke and Sundried Tomato Frittata

 

Ingredients

6-8 eggs (I use 6 jumbo)
4 tbsp. sun dried tomatoes (not packed in oil)
1 clove garlic, minced
1/2 cup freshly chopped basil
1 cup artichoke hearts (optional)
1 tsp. olive oil
Salt and Pepper to taste

 Instructions Continue reading